Spiced Carrot Salad
In this Moroccan recipe, carrots are blanched until they are barely tender, then marinated in a lemony sweet spiced dressing.
2 cups diagonally sliced or julienned carrots
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/2 teaspoon
ground cumin 1/2 teaspoon
ground cinnamon 1/2 teaspoon
paprika 1/8 teaspoon
cayenne 1 teaspoon
sugar 1/3 cup olive oil
Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes. Drain the carrots and immediately run cold water over them to stop the cooking. Drain well. Transfer the carrots to a large salad bowl. Add parsley, cilantro, and mint; toss to combine.
Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates. Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.
Let the salad come to room temperature before serving. Top each serving with a lemon slice.
